4720
T3D4666
Sodium chloride
Sodium chloride or table salt is a mineral substance belonging to the larger class of compounds called ionic salts. Salt in its natural form is known as rock salt or halite. Salt is present in vast quantities in the ocean, which has about 35 grams of sodium chloride per litre, corresponding to a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. The tissues of animals contain larger quantities of salt than do plant tissues. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation. Salt is produced from salt mines or by the evaporation of seawater or mineral-rich spring water in shallow pools. Salt is used in many industrial processes and in the manufacture of polyvinyl chloride, plastics, paper pulp and many other consumer products. Of the global annual production of around 200,000,000 tonnes of salt, only 6% is used for human consumption. Other uses include water conditioning, highway de-icing and various agricultural applications. For humans, salt is a major source of sodium. Sodium is essential to life: it helps nerves and muscles to function correctly, and it is one of the factors involved in the regulation of water content.
7647-14-5
5234
ClNa
White crystals
801°C
1413°C
A high salt diet disrupts the natural sodium balance in the body. This causes fluid retention which increases the pressure exerted by the blood against blood vessel walls leading to high blood pressure or hypertension. It has been estimated that a reduction in salt intake from 10g a day to 6g could reduce blood pressure sufficiently that it would lead to a 16% reduction in deaths from strokes and a 12% reduction in deaths from coronary heart disease.
The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (which is equivalent to 5 g of salt) per day.
LD50 3000 mg/kg (oral, rat), LD50 1000 mg/kg (humans)
Not listed by IARC.
Salt is used for food flavouring, food, plastic production, paper production, water conditioning, de-icing, agricultural applications. Salt is produced from salt mines or by the evaporation of seawater or mineral-rich spring water in shallow pools.
Too much or too little salt in the diet can lead to muscle cramps, dizziness, or electrolyte disturbance, which can cause neurological problems, or eveb death. Death can occur by ingestion of large amounts of salt in a short time (about 1 g per kg of body weight). Deaths have also resulted from attempted use of salt solutions as emetics, forced salt intake, and accidental confusion of salt with sugar in child food. Long term or chronically excessive intake of salt can lead to stroke, high blood pressure, left ventricular hypertrophy and stomach cancer.
Acute salt overdoses can lead to muscle cramps, dizziness or neurological conditions.
2014-09-08T02:41:57Z
2014-12-24T20:26:54Z
http://en.wikipedia.org/wiki/Sodium_chloride
C13563
26710
true
[Na+].[Cl-]
ClNa
InChI=1S/ClH.Na/h1H;/q;+1/p-1
InChIKey=FAPWRFPIFSIZLT-UHFFFAOYSA-M
58.443
57.958622382
Endogenous and Exogenous
Solid
CHEMBL1200574
5044